Prep Time:  25 minutes        |        Cook Time:  30 minutes        |        Makes:  2 with approx 275g of the mushroom spread

Ingredients

Philly Cheesesteak

• 200g Jindurra Station beef scotch fillet steak
• 1 tbsp olive oil
• 60g brown onion, sliced
• 100g green and/or red capsicum, sliced
• 60g white flat mushrooms, thickly sliced
• 2 tsp Colway worcestershire sauce
• Stonemill Garlic salt, to taste
• 2 Butterkäse cheese slices
• 1 French stick (see option)
• 2 tbsp umami mushroom spread (see recipe below)

Umami Mushroom Spread

• 1 tbsp olive oil
• 20g Pure Valley butter
• 1 brown onion, finely chopped
• 2 cloves garlic, finely chopped
• 350g white flat mushrooms, roughly chopped
• 3 tsp soy sauce

Method

Philly Cheesesteak

1. Trim the steak of excess fat and place between 2 large pieces of baking paper. Pound with a rolling pin until it’s about a third of its original thickness. Cut into bite-sized pieces.
2. Place oil into a frying pan over a medium-high heat. Add the onions and cook for a minute, then add the capsicum and mushrooms and cook for a further 4 minutes or until softened and lightly coloured. Transfer to a plate.
3. Add the steak to the pan and cook until browned. You may need to do this in 2 batches. Add the softened vegetables, stir and season with worcestershire sauce and garlic salt to taste. Take pan off the heat and place the cheese slices on top. They will melt with the residual heat.
4. Cut 2 lengths of french stick, about 20cm long. Cut in half and toast the insides. Spread with the umami mushroom spread, fill with the warm filling and serve.

Umami Mushroom Spread

1. Place the olive oil and butter in a heavy-based frying pan over a medium heat. Add the onion and garlic and cook gently for 8 minutes or until softened but not coloured.
2. Meanwhile, blitz the mushrooms in a food processor until finely chopped. You can do this by hand too.
3. Add the mushrooms to the pan and cook for 15 minutes, stirring often, until all the liquid evaporates. Add the soy sauce and cook for 5 more minutes or until the mixture becomes a dryish paste.
4. Take off the heat, season with salt and pepper and allow to cool.

Optional:  You can use any long bread rolls. Try turkish rolls, hot dog buns, brioche hot dog buns or lengths of baguette.

This supercharged, umami-packed spread can be used on sandwiches, tart bases or to boost a pie filling or soup.

You can also use any type of mushrooms you like.